I really need to get better at naming stuff. Sausage Leek soup sounds pretty lame compared with the taste.
2 bunches of leeks chopped. Leek are like “softer” tasting onions.
1 lb Spicy Italian Sausage
3 cups of chopped potatoes
8 oz cream, or if you are lucky enough to get your hands on it 1 box of Gossners boxed cream. This stuff is awesome it makes the best whipped cream ever.
42 oz of Chicken stock (3 cans)
Wash the leeks, they get grit in their layers so cut the greens off and cut in half and rinse well. Add salt and a little oil to a pot and sweat out the leeks over medium heat. Once the leeks are transparent add the potatoes and chicken stock. Bring to a boil for 5 minutes and reduce to a simmer until the potatoes are cooked (cooked potatoes are soft, but still offer a little resistance when you bite down on them). Stir in the cream, add some chopped tomatoes and serve.
Please note that I did not have any “weird” cheese in this
Post note: After making this dish I started reading recipes. They all called for blending the soup before service. I tried it with the leftovers, it made the flavors a little better, but the texture was not great. I think that I will blend some and leave some as is. It was a really great soup.